Monthly Archives: February 2014

One-Pot Chicken with Sweet Potatoes and Spinach

One-Pot Chicken with Sweet Potatoes and Spinach

Lots going on around here! Let’s see… we had a great Valentine’s day! I made strawberry pancakes for my kiddos with my own baking mix.

20140221-181813.jpg 20140221-181836.jpgI’m still trying to perfect the ratios but I will posts as soon as I like the results. They love pancakes and request them most mornings (well the one that talks does!). Both gobble them up every time. I put bananas, berries (either blue or straw) and then after they are made, top them with cashew butter. They are delicious!

In other news, winter is slowly making its way out of Florida and spring should be here soon! Yay! I made this Chicken and Sweet Potato thing still in the heart of the cold but I think it could be good year round. Maybe I just love sweet potatoes a little too much!

One-Pot Chicken with Sweet Potatoes and Spinach

Ingredients:

  • 1/2 tsp garlic and onion powder, each
  • 1/4 tsp oregano
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 TBL olive oil
  • 1 lb chicken tenders (or cut up larger breast pieces)
  • 1 onion, chopped
  • 4 oz mushrooms, sliced
  • 1-1 1/2 lb sweet potato, diced 1/2 inch cubes
  • 1 1/3 cup chicken broth
  • 1/2 cup baby spinach, chopped

One-Pot Chicken with Sweet potatoes and Spinach

Directions:

Start by stirring together the seasoning mix in a small bowl: garlic powder, onion powder, oregano, salt and pepper.

One-Pot Chicken with Sweet potatoes and Spinach

Lay out the chicken pieces and sprinkle with seasonings on both sides. Put oil in large, preheated pot and brown chicken on either side, about 3-4 min each. Remove and set aside.

One-Pot Chicken with Sweet potatoes and Spinach

Add onion, mushrooms and sweet potatoes to pan and cook for 8 min, stirring frequently.

One-Pot Chicken with Sweet potatoes and Spinach One-Pot Chicken with Sweet potatoes and Spinach

Add oil if it starts to stick too much. Add chicken broth and salt and pepper to taste.

One-Pot Chicken with Sweet potatoes and Spinach

Bring to boil and cover. Replace chicken in pot and reduce heat.

One-Pot Chicken with Sweet potatoes and Spinach

Cook covered for 4-6 minutes until sweet potatoes are easily pierced with a fork. Turn off heat and stir in chopped spinach.

One-Pot Chicken with Sweet potatoes and Spinach

We put this on a bed of quinoa cooked in chicken stock. It was really just so yummy! You could also use brown rice or something similar but it was pretty good just on its own! Just for those of you that are interested, its also gluten free, dairy free and very simple to make. What more can you ask?!

One-Pot Chicken with Sweet potatoes and Spinach

One-Pot Chicken with Sweet Potatoes and Spinach
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • ½ tsp garlic and onion powder, each
  • ¼ tsp oregano
  • ½ tsp pepper
  • ½ tsp salt
  • 1 TBL olive oil
  • 1 lb chicken tenders (or cut up larger breast pieces)
  • 1 onion, chopped
  • 4 oz mushrooms, sliced
  • 1-1½ lb sweet potato, diced ½ inch cubes
  • 1⅓ cup chicken broth
  • ½ cup baby spinach, chopped
Instructions
  1. Start by stirring together the seasoning mix in a small bowl: garlic powder, onion powder, oregano, salt and pepper.
  2. Lay out the chicken pieces and sprinkle with seasonings on both sides. Put oil in large, preheated pot and brown chicken on either side, about 3-4 min each. Remove and set aside.
  3. Add onion, mushrooms and sweet potatoes to pan and cook for 8 min, stirring frequently.
  4. Add oil if it starts to stick too much. Add chicken broth and salt and pepper to taste.
  5. Bring to boil and cover. Replace chicken in pot and reduce heat.
  6. Cook covered for 4-6 minutes until sweet potatoes are easily pierced with a fork. Turn off heat and stir in chopped spinach.
  7. Can be served over quinoa or brown rice if desired.

 

Please let me know what you thought of the One-Pot Chicken with Sweet potatoes and Spinach! I would love to hear from you!

Pasta Ricotta Bake

What’s your go-to meal when you aren’t sure what to have for dinner? This is mine!
We have this every other week or so and it always comes out awesome! It requires just a few pantry staples and can be tailored to any other items you might need to use or have in your refrigerator.

This is actually a back-logged recipe I’ve been meaning to post since December! I made it when my husband’s parents were coming into town for Christmas. Due to bad weather on the way, they made the drive here a day early. I chose to make this for dinner the night they arrived. I know its always nice to have a home cooked meal after a long 12 hour day in the car of fast food and on-the-go snacks! I appreciate when we make the drive there for sure! So I was just trying to repay the hospitality!

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Grammy and Grandpa are the best! And such silly munchkins!

Anyways, back to the nitty-gritty! Here is my recipe.

Pasta Ricotta Bake

Ingredients:

Pasta
Ricotta
Cheese
Sauce

Just Kidding- but that could be the list for this meal and it would be pretty good! You can make this more complex (making your own sauce) or easier (less veggies) or vegetarian (no meat!) Its also one of those things that is easy to make early then chill in the fridge until you’re ready heat in the oven! Here’s mine for real:

  • 1 lb pasta (any kind works but I used whole wheat penne)
  • salt and pepper
  • 1 TBL olive oil
  • 2 lb ground beef
  • 1 onion, chopped
  • 1 yellow pepper, chopped (can use any color really)
  • 4 oz mushrooms, chopped
  • 2 cloves garlic, minced or put through garlic press
  • 1/2 package (about 4 oz) baby spinach, chopped
  • 1 jar pasta sauce
  • 16 oz container ricotta cheese
  • 2 cups parmesan cheese, divided (could substitute mozzarella too)
  • 2 eggs

There are 3 parts to this: Meat, Pasta & Ricotta Mixture. I think its easiest to start heating the salted water for pasta then make meat and sauce. While that’s cooking, stir together the ricotta.

Directions:

Cook pasta in salted water, cooking 1-2 minutes less than box recommends. Drain as usual.
Pasta Ricotta Bake

Warm up the oil in a large dutch oven and dump in the ground beef. After it has started to brown (3-4 minutes), add the onion, mushrooms bell pepper, garlic. Cook for 8-10 minutes on medium low until onion has turned translucent and bell pepper has softened. Season with salt and pepper. Add the pasta sauce and spinach and turn on low and continue cooking for a few more minutes and all is warmed through. Add pasta and stir into sauce.

Pasta Ricotta Bake

While meat in cooking, use a large bowl to stir ricotta together. Start with ricotta and add in the eggs and lightly beat together. Season with salt and pepper and add 1/2 cup of the parmesan.

Pasta Ricotta Bake

Prepare a casserole dish (at least 9×13) by spraying with non stick cooking spray. Spread 1/2 of the meat and 1/2 of the pasta in the bottom and press firmly for an even layer. Mound in the ricotta mixture over the pasta and spread out evenly.

Pasta Ricotta BakePasta Ricotta Bake

Add on the remainder of the meat and pasta and press into the dish. Hopefully your dish is large enough to accommodate it all!

Pasta Ricotta BakePasta Ricotta Bake

Sprinkle with the remaining 1 1/2 cup of parmesan and cover with foil. I’ve found it helps to spray the underside of the foil and it keeps the cheese for sticking.

Pasta Ricotta Bake

Place immediately in 350 degree oven for 40 minutes or if from refrigerator, for 1 hour 20 minutes.

Pasta Ricotta Bake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
The easiest dish to put together, ever! And everyone always gobbles it up!
Ingredients
  • 1 lb pasta (any kind works but I used whole wheat penne)
  • salt and pepper
  • 1 TBL olive oil
  • 2 lb ground beef
  • 1 onion, chopped
  • 1 yellow pepper, chopped (can use any color really)
  • 4 oz mushrooms, chopped
  • 2 cloves garlic, minced or put through garlic press
  • ½ package (about 4 oz) baby spinach, chopped
  • 1 jar pasta sauce
  • 16 oz container ricotta cheese
  • 2 cups parmesan cheese, divided (could substitute mozzarella too)
  • 2 eggs
Instructions
  1. Cook pasta in salted water, cooking 1-2 minutes less than box recommends. Drain as usual.
  2. Warm up the oil in a large dutch oven and dump in the ground beef. After it has started to brown (3-4 minutes), add the onion, mushrooms bell pepper, garlic.
  3. Cook for 8-10 minutes on medium low until onion has turned translucent and bell pepper has softened. Season with salt and pepper.
  4. Add the pasta sauce and spinach and turn on low and continue cooking for a few more minutes and all is warmed through. Add pasta and stir into sauce.
  5. While meat in cooking, use a large bowl to stir ricotta together. Start with ricotta and add in the eggs and lightly beat together. Season with salt and pepper and add ½ cup of the parmesan.
  6. Prepare a casserole dish (at least 9x13) by spraying with non stick cooking spray. Spread ½ of the meat and ½ of the pasta in the bottom and press firmly for an even layer. Mound in the ricotta mixture over the pasta and spread out evenly.
  7. Add on the remainder of the meat and pasta and press into the dish.
  8. Sprinkle with the remaining 1½ cup of parmesan and cover with foil that has been sprayed on the under side.
  9. Place immediately in 350 degree oven for 40 minutes or if from refrigerator, for 1 hour 20 minutes.
  10. Let sit 5-10 minutes before devouring.

 

Hope you enjoy as much as we do! I’d love to hear what you think of the Pasta Ricotta Bake! Please feel free to leave a comment!